Having enough of the same cole slaw? Try this vibrant cabbage salad that uses your own freshly produced fig-Dijon salad dressing in place of mayonnaise. Not interested in making your own dressing? Use at least 1/2 cup of your preferred bottle of honey mustard dressing. Red bell peppers, mandarin oranges, and chopped bacon add flavor and crunch, respectively.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons Dijon mustard
- 2 dried figs, seeded and minced
- 2 tablespoons raspberry vinegar
- 2 tablespoons avocado oil
- 1 tablespoon freshly squeezed lemon juice
- 1 pinch salt and ground black pepper to taste
- 4 slices bacon
- 1 (10 ounce) package shredded cabbage
- ½ cup thinly sliced red bell pepper
- 2 green onions, sliced
- ⅓ cup dried cranberries
- ⅓ cup sliced almonds
- 1 (4 ounce) container mandarin oranges in juice, drained
Instructions
- Combine mustard, figs, raspberry vinegar, avocado oil, lemon juice, salt, and pepper in a blender or small food processor and pulse a few times at first. Run for about 1 minute until dressing is well blended and set aside.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Allow to cool for 10 minutes and crumble.
- Combine shredded cabbage, bell pepper, green onions, dried cranberries, sliced almonds, and mandarin oranges in a large bowl. Gently toss with the dressing and garnish with crumbled bacon.
- Gently toss with the dressing, garnish with crumbled bacon, and serve.
- Refrigerate any leftovers, reserving the bacon separately.
Nutrition Facts
| Calories | 178 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 7 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 295 mg |
| Sugars | 11 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |